Refreshing Potato Soup
A Hearty and Refreshing Potato Soup to Soothe Your Soul
Start your morning with a comforting bowl of warm soup and rice. This potato soup, enhanced with the refreshing kick of Korean green chilies (cheongyang peppers), is perfect for a revitalizing meal. Paired with kimchi and a simple fried egg, it’s a complete, nutritious breakfast. Get ready for a satisfying start to your day! For more detailed instructions, check out this blog post: https://blog.naver.com/bongmamam/221287617069
Main Ingredients- 1 large potato
- 1 handful of shiitake mushrooms
- 1/2 onion
- 1/2 stalk of green onion (scallion)
- 1 Korean green chili (cheongyang pepper)
Cooking Instructions
Step 1
First, wash and prepare all your ingredients: the potato, shiitake mushrooms, onion, green onion, and Korean green chili. Use one large potato or about 1.5 medium-sized potatoes for this recipe.
Step 2
Peel and cut one medium-sized potato and half an onion into bite-sized pieces. Cutting them into manageable sizes ensures they cook evenly and are easy to eat. You can lightly rinse the cut potatoes to remove some starch, which helps keep the soup broth clear.
Step 3
Pour 4 cups of cold water into a pot and add 1 tablespoon of the natural seasoning. Using a pre-made natural seasoning base can significantly simplify making the broth. (DIY Tip: Toast dried anchovies and dried small shrimp in a dry pan, then add dried shiitake mushrooms and toast briefly. Blend everything in a mixer until finely ground. This homemade broth base is incredibly versatile!)
Step 4
Add the prepared half stalk of green onion to the pot.
Step 5
Add the prepared half onion to the pot.
Step 6
Add the peeled and cut potato to the pot. IMPORTANT: Add the natural seasoning, green onion, onion, and potato all together into the cold water. Starting with cold water allows the flavors to meld and extract beautifully as the soup heats up.
Step 7
Add 1 teaspoon of Kanari Aekjeot (a type of Korean fish sauce) for a savory depth of flavor.
Step 8
Add 1 teaspoon of Eojang (fermented anchovy sauce) for an even richer umami taste. If you don’t have Eojang, you can substitute with a little more fish sauce and a pinch of salt. However, Eojang truly elevates the soup’s savory complexity.
Step 9
Once the soup comes to a boil, continue to simmer for 2-3 minutes. Then, add the handful of shiitake mushrooms and boil vigorously over high heat for another 5 minutes. Adding the mushrooms later helps preserve their delicate texture and aroma.
Step 10
Finally, add the Korean green chili (cheongyang pepper) and simmer for 1-2 more minutes. Your refreshing and invigorating potato soup is now ready! It’s wonderfully clear and cooling, making it perfect as a hangover cure too!
Step 11
Enjoy your delicious homemade soup with a bowl of warm rice!
